Paleo Asian Glazed Chicken
Sweet, savory, and perfectly sticky, this Paleo Asian Glazed Chicken is a healthy twist on a takeout favorite! Marinated in a flavorful blend of coconut aminos, raw honey, garlic, and fresh ginger, these juicy, seared chicken thighs are caramelized to perfection and finished with a thick, glossy glaze. Naturally gluten-free and refined sugar-free, this recipe caters to paleo diets without sacrificing bold, authentic flavors. A quick tapioca starch slurry ensures the sauce thickens beautifully, while a sprinkle of green onions and sesame seeds adds the perfect finishing touch. Ready in just 40 minutes, this dish is ideal for a wholesome weeknight dinner and pairs wonderfully with steamed vegetables or cauliflower rice.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 0.25 cup coconut aminos
- 2 tablespoons raw honey
- 1 tablespoon rice vinegar
- 3 cloves garlic (minced)
- 1 teaspoon ginger (fresh, grated)
- 1 teaspoon sesame oil
- 1 tablespoon tapioca starch
- 2 tablespoons water
- 2 stalks green onions (chopped)
- 1 tablespoon sesame seeds
Instructions
In a small bowl, combine coconut aminos, raw honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Mix well to create the marinade.
Place chicken thighs in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken and ensure each piece is well coated. Let it marinate in the refrigerator for at least 15 minutes, or up to 1 hour for more flavor.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Once hot, remove the chicken from the marinade (reserving the marinade) and add the chicken thighs to the skillet. Sear the chicken for about 3 minutes on each side, until golden brown.
Meanwhile, in a small bowl, whisk together tapioca starch and water to create a slurry.
Pour the reserved marinade into the skillet and bring it to a simmer. Stir in the tapioca starch slurry, and cook the sauce until it thickens, about 2-3 minutes.
Transfer the skillet to the preheated oven and bake the chicken for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for a few minutes.
Garnish the glazed chicken with chopped green onions and sesame seeds before serving.
Serve the Paleo Asian Glazed Chicken hot, with your choice of sides like steamed vegetables or cauliflower rice.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 59.5 g | 22% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 43.1 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
